Tinker's Recipe Box (beta): Pizza kneeded with stand mixer+

To refer older version recipe, scroll down
Yield: 2-10" thin pizzas + 1-half sheet size pizza

500 F for 12-14 minutes

4 1/2 cups bread flour (585 g) ~~or all-purpose flour (576 g),~~ plus more for rolling *1
1 tsp sugar
1 packet or 2 tsp (7 g) instant dry yeast
2 tsp salt
1 2/3 cups (400 g) water at 110 degrees F
2 tbsp (27 g) olive oil

Combine all the ingredients in a stand mixer bowl.
Run the stand mixer at stir setting until the dough mostly forms a ball, for a minute or so.
If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Kneed the dough by speeding up to 2 for 2 minutes (? 8 minutes).
Cover the bowl with a plastic or a silicon wrap and place in a warm area or water at 80 to 95 F (27 to 35 C) to let it double in size, about 40 minutes to 1 hour.
Preheat the oven.
Take out about 250 g of dough and roll into 10" diameter round pizza shape. Repeat the process. Form the half sheet shape pizza with the rest of the dough.
OR, if not baking right away, freeze the dough*3

*1 Bread flour vs. All-purpose flour:
Using bread flour will give you a much crisper crust. Using all-purpose flour will give you a chewier crust.
* 2 If using a stand mixer:

Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and mix. While the mixer is running, add the water and 2 tablespoons of oil and beat until the dough forms a ball. Adjust the dough texture as stated in Step 2, above.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, and add the dough.

*3 Saving the dough for later/Preparing ahead of time:
If not cooking right away, the dough can be frozen after step 6 - wrap each ball in plastic wrap and freeze. If frozen, thaw in fridge before forming. The dough can last 2-3 days in fridge.

Based on the recipe Pizza Dough

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450 F for 15 minutes?

3 1/2 to 4 cups bread flour (455-520g) or all-purpose flour (448-512g), plus more for rolling *1
1 tsp sugar
1 pakcet or 2 tsp (7 g) instant dry yeast
2 tsp salt
1 1/2 cups water at 110 degrees F
2 tbsp (27 g) + 2 tsp (9 g) olive oil

*2 Stir in yeast and sugar with water. Let stand for 15 minutes until the yeast softens and begins to foam.
Sift flower and salt together in a large bowl and make a depression in the center. Pour in the water and oil, and kneed.
If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Cover the bowl with greased plastic wrap and place in a warm area or water at 80 to 95 F (27 to 35 C) to let it double in size, about 1 hour.
Preheat the oven.
Turn out the dough onto a lightly floured surface and divide into 2 equal pieces. *3
Cover each piece with a clean kitchen towel or plastic wrap and let rest for 10 minutes.

*1 Bread flour vs. All-purpose flour:
Using bread flour will give you a much crisper crust. Using all-purpose flour will give you a chewier crust.
* 2 If using a stand mixer:

Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and mix. While the mixer is running, add the water and 2 tablespoons of oil and beat until the dough forms a ball. Adjust the dough texture as stated in Step 2, above.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, and add the dough.

*3 Saving the dough for later/Preparing ahead of time:
If not cooking right away, the dough can be frozen after step 6 - wrap each ball in plastic wrap and freeze. If frozen, thaw in fridge before forming. The dough can last 2-3 days in fridge.

Based on the recipe Pizza Dough

Tinker's Recipe Box (beta)